Ingredients Preparation Note: Regarding cooking time, I’ve done turkeys ranging from 12 lb to 18 lb with this recipe and while you would expect the larger the turkey, the longer the time, that hasn’t really been my experience. The high heat for 30 minutes dramatically reduces the cooking time versus the traditional method. At 350, an 18 lb turkey would be close to 4 hours. With this recipe, it’s still just 2.5 – 2.75 hours.
My mom found this recipe in the newspaper and it quickly became her default method of making stuffing, which is a bit surprising after decades of stuffing a turkey in the traditional way. Why would you make stuffing outside a turkey? These measurements are mom’s “doubling” amounts that she wrote in the margin of the newspaper clipping. I usually double the recipe below to make enough stuffing to fill a large Dutch oven. Ingredients: Directions: You can refrigerate overnight or…
I use a “hybrid” method to make this – assembling the sauce in a 12″ sauté pan (usually early in the day) and then transferring it to a slow cooker where it can continue to cook with minimal supervision. This allows you to make the sauce quickly and use a cheaper, leaner cut of beef. Alternatively you could skip the slow cooker by using a better cut of beef or simmering it on the stove longer but you’ll need to…